At Red Light, you will be greeted by a neon-flamed rooftop and an avant-garde interior full of wrought iron, lanterns and tropical trees. In spite of the distractingly fun décor, executive chef Jackie Shen's inspired Asian Fusion cuisine is what provides the real fireworks. Appetizers that illustrate her culinary prowess are foie gras and pork steamed dumplings or five-spice ribs. The entrées range from traditional fare such as pad thai and kung pao chicken to more complex dishes such as the signature Shanghai-style catfish – an enormous fish prepared tableside and topped with a red vinegar sweet-and-sour sauce. Hotheads will be pleasantly surprised and tongue-torched by dishes marked spicy or "intense sweating." Full bar. Serving lunch Mon–Fri, dinner nightly.
Where the Locals Eat Rating
Best Asian Fusion/Pacific Rim
Top 100 Restaurant, Chicago
"The atmosphere is warm and tropical while you view [Chef] Jackie [Shen] put her passion into each artful Pan-Asian dish in the exhibition kitchen."
– Red Light website
"A giant red neon flame on the roof marks the entrance to an ultramodern room where a see-and-be-seen crowd shouts over a loud, eclectic mix of music."
– Chicago Reader
"Thai, Indonesian, Chinese and Vietnamese flavors mingle happily with Western desserts and fine beverages at this playful place. Expect well-executed food, visually arresting decor and an overall sense of fun. ... Most upscale Chicago Pan-Asian restaurant and arguably the best."
– Chicago Tribune
"The pan-Asian style of cooking here has an edge to it that is exotic (but not over the top). Clearly, this place has found its groove. It is now one of the most exciting pan-Asian restaurants in the city."
– Chicago Sun-Times
"One of the ten best Asian restaurants in the country."
– Bon Appetit
How others rate Red Light
Chicago Tribune
*** (Excellent)
Zagat 2008
23 Food Rating (Very Good to Excellent)